MIT researchers have developed a new satellite observation technique that can gauge how fast rivers flowed on Mars billions of years ago and how fast they currently flow on Titan, Saturn’s largest moon, reports Talia Lissauer for The Boston Globe. “We can use these other worlds to help us understand what keeps planetary climate stable, or in some cases, what allows planetary climate to change really drastically over time like on Mars,” says Prof. Taylor Perron.
Researchers from MIT have developed a new satellite observation technique that can help gauge the strength of ancient rivers on Mars and active liquid methane rivers on Titan, Saturn’s largest moon, reports Jamie Carter for Forbes. “What’s exciting about Titan is that it’s active, and on Mars, it gives us a time machine, to take the rivers that are dead now and get a sense of what they were like when they were actively flowing,” says Prof. Taylor Perron. “With this technique, we have a method to make real predictions for a place where we won’t get more data for a long time.”
Using a new satellite observation technique, researchers from MIT and elsewhere have determined the flow of dried-up rivers on Mars and currently active liquid methane rivers on Titan, Saturn’s largest moon. “Both kinds are of scientific interest because they could reveal the role rivers play in shaping the worlds’ environments,” reports Isaac Schultz for Gizmodo.
MIT researchers have developed a new compact, lightweight design for a 1-megawatt electrical motor that “could open the door to electrifying much larger aircraft,” reports Ed Gent for IEEE Spectrum. “The majority of CO2 is produced by twin and single-aisle aircraft which require large amounts of power and onboard energy, thus megawatt-class electrical machines are needed to power commercial airliners,” says Prof. Zoltán Spakovszky. “Realizing such machines at 1 MW is a key stepping stone to larger machines and power levels.”
Graduate student Crystal Owens speaks with NPR correspondent Miles Parks about her study which sought to find out the perfect ratio for breaking apart an Oreo cookie. “What we actually found was that all of the results were basically the same,” says Owens. “You can’t do it wrong because there’s no way to do it right.”
Wall Street Journal reporter Aylin Woodward writes about how graduate student Crystal Owens and undergraduate Max Fan set out to solve a cookie conundrum: whether there was a way to twist apart an Oreo and have the filling stick to both wafers. Woodward writes that for Owens, the research “was a fun, easy way to make her regular physics and engineering work more accessible to the general public.”
Researchers at MIT have found indoor humidity levels can influence the transmission of Covid-19, reports Dennis Thompson for US News & World Report. “We found that even when considering countries with very strong versus very weak Covid-19 mitigation policies, or wildly different outdoor conditions, indoor — rather than outdoor — relative humidity maintains an underlying strong and robust link with Covid-19 outcomes,” explains Prof. Lydia Bourouiba.
MIT researchers have found that relative humidity “may be an important metric in influencing the transmission of Covid-19,” reports Sophie Mellor for Fortune, “Maintaining an indoor relative humidity between 40% and 60% – a Goldilocks climate, not too humid, not too dry – is associated with relatively lower rates of Covid-19 infections and deaths,” writes Mellor.
Prof. Lydia Bourouiba speaks with BBC CrowdSource presenter Marnie Chesterton about her work in understanding how bodily fluids such as snot and spittle spread after leaving the body using high speed cameras. “What is very clear is that we emit… droplets of a continuum of sizes but they are not coming out alone,” explains Bourouiba. “They are coming out with an air that is in our lungs, that is hot and moist and turbulent, which changes the physical dynamics of the emission and how the drops will evolve.”
Researchers at MIT have created a 3D-printable Oreometer that uses twisting force to determine if it is possible to evenly split an Oreo cookie, reports Juandre for Popular Mechanics. “While studying the twisting motion, the engineers also discovered the torque required to successfully open an Oreo is about the same as what’s needed to turn a doorknob—a tenth of the torque required to open a bottle cap,” writes Juandre.
A group of MIT scientists led by PhD candidate Crystal Owens has developed an Oreometer, a device used to determine if it is possible to evenly split an Oreo cookie every time, reports Maria Jimenez Moya for USA Today. “One day, just doing experiments, and, all of a sudden we realized that this machine would be perfect for opening Oreos because it already has … the fluid in the center, and then these two discs are like the same geometry as an Oreo,” says Owens.
MIT researchers have developed an “Oreometer” to test the optimal way to split an Oreo cookie, an exercise in rheology, or the study of how matter flows, reports Isaac Shultz for Gizmodo. "Our favorite twist was rotating while pulling Oreos apart from one side, as a kind of peel-and-twist, which was the most reliable for getting a very clean break,” explains graduate student Crystal Owens.
CNN reporter Madeline Holcombe spotlights a new study by MIT researchers exploring why the cream on Oreo cookies always sticks to one side when twisted open. Graduate student Crystal Owens explains that she hopes the research will inspire people "to investigate other puzzles in the kitchen in scientific ways. The best scientific research, even at MIT, is driven by curiosity to understand the world around us, when someone sees something weird or unknown and takes the time to think 'I wonder why that happens like that?'"
Graduate student Crystal Owens speaks with Popular Science reporter Philip Kiefer about her work exploring why the cream filling of an Oreo cookie always sticks to one side. “It turns out there’s not really a trick to it,” Owens says. “Everything you try to do will get mostly a clean break.”
Graduate student Crystal Owens and her colleagues tested the possibility of separating the two wafers of an Oreo in a way that evenly splits the cream filling using a rheometer, an instrument that measures torque and viscosity of various substances, reports Becky Ferreira for Vice. “After twisting Oreos apart with the instruments, the team visually inspected the ratio of creme on each wafer and logged the findings. A number of variations on the experiment were also introduced, such as dipping the cookies in milk, changing the rotation rate of the rheometer, and testing different Oreo flavors and filling quantities,” writes Ferreira.